Passionate Raspberry Cake with Cheesecake Crème

0930 Passionate Raspberry Pie w Cheese Cke Creme DSC_8860

This cake is very moist and will stay so for days. The Cheesecake Crème is wonderful and there’s usually not any leftovers but if you do have a small batch left, please place in a piping bag, pipe small piles into a tray and place in the freezer. The small frozen Cheesecake treats are great with a cup of coffee (see photo).

0930 Frozen Cheese Cake Creme leftovers DSC_8956

Cheesecake Crème:
150g Philadelphia Cream Cheese
100 ml caster sugar
1/2 tsp vanilla extract
3 eggs
500 ml crème fraiche

Passionate Raspberry Cake:
150 g butter, at room temperature
150 ml demerara sugar (brown sugar)
3 eggs
3 passion fruits
150 ml Greek yoghurt
150g gluten free plain flour
200 ml gluten free oats
2 teaspoons of baking powder
200 g frozen raspberries, do not thaw

Fresh raspberries for decoration


Cheesecake Crème:

  1. Oven at 125 C
  2. Whisk cheese and sugar in a bowl.
  3. Add vanilla extract and eggs
  4. Whisk the crème fraiche until smooth. Add to the other ingredients. Mix well together.
  5. Bake in a greased ovenproof dish for 1 hour.
  6. Let cool. Whisk until smooth. Chill.

Passionate Raspberry Cake:

  1. Oven at 170 C
  2. Whisk butter and sugar
  3. Add the eggs, the seeds from the passion fruits and the yoghurt.
  4. Combine the flour, baking powder and oats.
  5. Add the flour mix to the passion fruit mix and lastly add the frozen raspberries.
  6. Pour into greased cake tin and bake in the oven 50-60 minutes.


  1. Place a spoonful of Cheesecake Crème on one side of the plate and use a pastry brush to create a brush stroke across the plate.
  2. Cut a slice of cake and place on top of one end of the brush stroke.
  3. Decorate with fresh raspberries.


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